Does anyone know of a Jose Tejas recipe book? Or a recipe for how to make their fajitas?

In New Jersey (and other places too, i believe it is a chain) there is this amazing mexican/tex-mex restaurant called Jose Tejas. They have the most amazing beef fajitas I have ever tasted in my entire life, and I was wondering if anyone knew where I could get the recipe and try and make those mouth-watering fajitas myself. Do they sell a cookbook or something?Does anyone know of a Jose Tejas recipe book? Or a recipe for how to make their fajitas?
Beef Fajitas


8 Tortillas


2 tb Vegetable oil


1 Garlic clove, minced


1 md Onion, thinly sliced


1 md Green or red pepper,slivered


1 lb Beef steak, in thin strips


1 tb Chili powder


1 tb Lime juice


1 tb Pickled jalapeno peppers


1/2 ts Cumin











Ingredient notes:- Beef steak should be sirloin,


flank, or round. Pickled jalapeno peppers should be


chopped and may be omitted if not desired. Toppings


for fajitas are a personal choice. Suggestions: Salsa,


chopped tomatoes, shredded Cheddar cheese, guacamole,


sour cream, shredded lettuce.


Variations: for chicken fajitas, omit beef and use 1


lb skinless, boneless chicken breasts, cut into thin


strips. Saut鈥?for 3 to 5 minutes or until no longer


pink. Directions: Wrap stacked tortillas in foil. Bake


at 350F(180C) for 5 minutes


or until warm. In large skillet, heat 1 TB oil over


medium-high heat. Cook and stir garlic, onion and


sweet pepper for 3 to 5 minutes or until tender.


Remove from pan. Add remaining oil to skillet. Brown


beef, about 2 minutes. Stir in chili powder, lime


juice, jalapeno peppers and cumin. Return vegetables


to skillet and heat through. Spoon meat mixture onto


centre of each tortilla, top with desired toppings.


Fold up bottom edge, then roll up.





Or try this Mexican Tex-Mex One:


1 lb. skirt steak trimmed or flank steak





Marinade:





juice of 1 lime





2 T. oil





2 garlic cloves





1/2 t. ground cumin





1/2 jalapeno, seeded





1/4 C. chopped cilantro





Blend marinade ingredients in a food processor or blender.





Marinade meat for 30 minutes.





Grill or pan fry the steak over high heat for 3 minutes per side or desired doneness. Let sit 5 minutes.





Slice meat across the grain into thin pieces.





Serve immediately with cheese, tomatoes, grilled onion, grilled green pepper, guacamole and warm tortillas.





Serves 4





Skirt Steak





Cut from the beef flank, the skirt steak is the diaphragm muscle. It's a long, flat piece of meat that's flavorful but rather tough. Properly cooked, skirt steak can be quite tender and delicious. It can either be quickly grilled, or stuffed, rolled and braised.





You may have to call around to find it, but your butcher should be able to get it for you. It is rarely seen in super- markets. Today, due to the popularity of the Fajita, restaurants get most of what is produced.